Are you looking for Sweet and Sour Fish Recipe? Well, try this one… this uses dalagang bukid as the meat.
Filipinos are seekers of sour dishes. For us, the tingling sensation of the sour kicks is too good to resist. Sinigang, paksiw, and sweet and sour are among the dishes that Filipinos are willing to chow down.
Just recently, my father bought dalagang bukid or Yellow Tail Fusilier and I thought of cooking it fried with sweet and sour sauce.
Why Use Dalagang Bukid?
When we say sweet and sour, the best protein to use is fish. The soft and chewy flesh of these ocean creatures is best in hosting the rich and flavorful sour sauce. The thick concoction will sip through the loose flesh resulting in a dish with explosive flavor.
Where to Buy Dalagang Bukid?
Good news! Dalagang bukid is available everywhere. Just ask your suki if they have one and most of the time, you’ll never fail in finding one.
- 1 kilo of dalagang bukid – washed and chopped
- 1 medium onion – chopped
- a pinch of finely chopped ginger
- 1 medium carrot – julienned (sticks)
- 1/2 green chili – seeds removed, washed, and chopped finely
- 1 medium bell pepper – seeds removed and julienne
- 1/2 cup vinegar
- 1/2 cup water
- 4 tablespoons white sugar
- 1 tablespoon cornstarch melted in 1 cup water
- 1 tablespoon ketchup
- ground pepper
- oil for frying
- Fry the dalagang bukid. Make sure it’s well done. I prefer it a little roasted. Then, set aside.
- In a pan, put 1/2 cup water, carrots, bell pepper, onion, ginger, chili and put into boil for 3 minutes or until the carrots were cooked.
- Add sugar and vinegar. Put into a boil.
- Add the water with cornstarch and continue to stir while boiling. Put into a very low fire when the sauce thickens.
- Add ketchup and stir.
- Add ground pepper, stir, and remove from fire.
- In a plate put the fish and drizzle with the sauce.
- This recipe is appropriate for all meat.
- No cut required for the fish.
- If you prefer it with spicy kicks, you can add the seeds of the green chilies.